Limoncello and Elderflower Tiramisu

Limoncello and Elderflower Tiramisu

Limoncello and Elderflower Tiramisu
Making your own tiramisu is a wonderful thing.  The way the Savoiardi biscuits soak up all the flavours and become fluffy is magical... Making a less traditional tiramisu is something to look forward to even more. Limoncello is a lovely tart lemon liqueur that adds something to just about any dessert...

I have made this with and without the elderflower – I think it is essential. I also think an added punch of plenty of lemon zest and the tiny vanilla seeds adds an extra depth.  I have also used my own lemon butter swirled through the mascarpone.  If you can find a jar at a local market or fete, it really is a little jar of gold!

Limoncello and Elderflower TiramisuThe star ingredient in tiramisu is of course the mascarpone.  Now I am going to be a little controversial... I actually think this recipe works just as well with the fat reduced version, or half mascarpone half no-fat Philadelphia cheese, but the choice is yours!

1 cup Limoncello liqueur
½ cup St Germain liqueur or Galliano vanilla liqueur or elderflower cordial
½ cup water or lemonade
juice and zest of 3 lemons
½ cup icing sugar + ¼ cup icing sugar
500 grams mascarpone (or low fat variations), softened
1 vanilla bean, seeds scraped out
1 packet Savoiardi biscuits
Lemon Butter, as generous as you want – home made is of course best!
300mls double cream
Plenty of grated nutmeg
Lemon zest and flaked almonds to serve

In a wide flat bowl big enough to turn your Savoiardi biscuits in, combine the lemon juice, half the lemon zest, Limoncello and St Germain/elderflower cordial.  Add the ¼ cup of icing sugar and taste – if the balance is not quite as you want it up your preferred ingredient. 

The first time I made this it needed a lot of extra lemon and a dash more St Germain – but if you prefer it sweet, add extra icing sugar.

In a separate bowl, add a little vanilla to the cream and whisk until soft peaks form – do not over whisk.

To the softened mascarpone, add the remaining  lemon zest and add the ¼  cup of icing sugar and the vanilla.  Add a tablespoon or so of the lemon butter to boost the lemon flavour.   Beat with a spatula and ensure it is entirely smooth then add half the whipped cream.

Choose your presentation dish – either high and mighty trifle style or low and flat lasagne style dish.  Sprinkle nutmeg at the bottom of the dish. 
Take each of the Savoiardi biscuits and plunge into the lemon/Limoncello/elderflower syrup. Layer in an even layer of biscuits.

Spoon over a thin layer of lemon butter, then a layer of the mascarpone. Build up the layers of biscuits, lemon butter and mascarpone – drizzling any extra syrup over the last layer.  Finally finish with a layer of cream swirled with lemon butter and dust with nutmeg.

Refrigerate for at least 6 hours, or overnight.  To serve add a few lemon zest threads and a sprinkle of toasted almonds.

Limoncello and Elderflower Tiramisu